I can only imagine that the similarities in the pronunciation of gnocchi and Nokia , has at some point in time, somewhere in the world (probably in the southeast US) confused someone into asking that question. Maybe it's my twisted since of humor but I can just see "Bubba" sitting in Olive Garden pondering the menu and his cell, while an impatient waitron taps his or her foot in exasperation. Heheh...
Lunch was a nice heirloom tomato with buffalo milk mozzarella, (that's some tasty Italian cheese) basil and a drizzle of olive oil paired up with Herb Gnocchi from Keller's Bouchon cookbook. Today I am afraid I don't have time to list out the full recipe but I did take pictures (surprise!). The usual suspects involved in gnocchi made appearances. Flour, butter, eggs, cheese, water, herbs... you get the picture.
Butter and water come to a boil on the stove, then the flour is dumped in, then you stir like mad for about five minutes. The dough goes into a mixer and you add the cheese and herbs, then mix for a minute with the paddle. Set the mixer on its lowest speed and add 3 eggs, one at a time. Crank up the mixer to medium high and add 2 more eggs. Transfer this rather sticky paste/dough into a pastry bag and let it rest for half an hour. Keller explains how to pipe the gnocchi into the water cutting them into one inch long pieces... I must have done something a little wrong somewhere along the way because it was a bitch to cut them right. I figured out an alternative though.
Original - bite size nuggets
Alternative - creepy pot snake
I figured it would be easier to cut them more accurately once they were not paste. I was correct for a change.
I sautéed a small handfull in 2 tsp of butter until a little browned and plated with the tomatoes and mozzarella and a few olives.
I love spring time food.
Cheers
Chris
Oh yeah this is my first post using a new blog authoring tool... I Hope it works
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